1 c sugar 2 c flour ½ c butter 1 pinch salt 1 egg, beaten 1 c blueberries, washed 2 t baking powder

Cream together sugar and butter; add egg. Mix together flour, baking powder and salt. Add to creamed mixture. Beat just until flour disappears; mixture will be dry and crumbly. Fill muffin liners 1/3 full with crumbly mixture. Drop four to six blueberries on top and then fill muffin liners to the top with more crumbly mixture. Drop two or three more blueberries on top and a few more crumbles. Muffin liners should be heaping. (These muffins don’t rise; they collapse when they are baked) Bake at 350 for 20 to 25 minutes until brown on top. Makes 10 to 12. A Fourth of July variation: Use a combination of raspberries and blueberries.